A professor in Culinary Food Arts & Science shares his expertise on how restaurants can safely (and legally) put fermented foods on their menu. Because health code regulations require a time limit foods can go without refrigeration, the restriction makes it near impossible for restaurants to serve their own fermented foods. Creating a HACCP (Hazard Analysis and Critical Control Points) plan approved by the health department helps. Another option is to stop fermenting in the restaurant and instead buy high-quality fermented foods from a third-party that can be refrigerated.
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